How to keep melon at home longer

What is the best thing to do with the remaining slices

Another homemade method that is guaranteed to preserve the melon crop until the New Year is canning. Of course, preparations with the use of sugar and other preservatives are not useful for everyone and are allowed. Nevertheless, jams or compotes will serve as a great addition to desserts.

What to do if there are fresh melon slices left, you don't like the preparations with sugar, and the shelf life in the refrigerator has expired? We recommend freezing or drying them. You can do the same with banana slices.

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Freezing

Melons with a fairly dense texture will do. Delicate pulp of overripe fruits will become mushy after defrosting.

Step-by-step instruction:

• the fruit is washed, peeled from seeds and peels;
• cut into slices, cubes 1 cm thick;
• spread on a tray in one layer;

• sent to the freezer for 2-3 hours;
• prepare clean containers with sealed lids;
• put the frozen product in them and put it back.

In this form, the fruit will last for 1-2 years. An interesting version of freezing - with the help of an ice cream spoon, balls are cut out of the pulp. Melon balls will serve as a decoration for cocktails and pies.

Drying

Dried melon is good as a stand-alone snack, baked goods and soft drinks.

Step by step recipe:

• the washed and peeled fruit is cut into slices 0.5 cm thick;
• put on a baking sheet;
• placed in a preheated oven;

• dried for 5-6 hours at a temperature of 60-70 °;
• ready-made dried fruits are laid out in glass containers or linen bags.

The resulting dried fruits are stored in a cool dark place without foreign odors for 1-1.5 years. Dates are also perfectly stored in dried form.

When storing fresh melon, they face difficulties, because the fruit has a delicate pulp, the skin is easily damaged. Knowing all the pitfalls and nuances, you can organize competent storage, avoiding damage to the product.

It is important to observe the temperature regime, do not store melons in the light, near heat sources, and regularly review stocks. Then, instead of ordinary oranges, it will turn out to serve an exclusive product to the New Year's table, which does not happen in winter.

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Basic principles of long-term storage of bananas

1. Bananas at home do not last more than a week.
2. These sweet fruits last longest in a dark and dry place. For example, in far from ideal home conditions, they can be stored in a kitchen cabinet. Better closer to the floor - it's cooler there. And that's why…
3. The optimum temperature for storing ripe bananas is only 12-15 degrees.
4. Storing bananas in the refrigerator is strongly discouraged. Those who have tried to put these tropical fruits there at least once will remember that literally in a day bananas turn black and taste there.
5. For longer storage in the store, choose yellow bananas with even greenish tips.

In addition to general universal recommendations for storing bananas, there are numerous "home" ways to help these fruits live longer. For example:

• Some people find that bananas are best kept on their own. Such people, having brought home a bundle, immediately "gut" it into separate pieces and put it again in a cool and dark place, sometimes wrapping the legs with plastic. Separate storage of bananas, in general, is scientifically justified: the fact is that ripe fruits release ethylene, which in high concentration causes them to quickly overripe and spoil.
• Others are sure that in addition to "separate" storage, cutting off the stem of the fruit almost at the root is essential. It is necessary to leave only 0.5-1 centimeters of the spine.
• Recently I tried another way of storing bananas for a long time - wrapping the spine of the entire bunch with foil. I can say that, in my opinion, in two days they turned black a little less (in the photo) than their predecessors, which were kept without foil. Perhaps it seemed to me.

How do bananas survive the long journey to us?

In general, it should be said that the total lifespan of bananas from the tree to the buyer is on average 30-40 days. Some people ask the question: "How do bananas travel to Russia for so long if they spoil so quickly?" And this question is fair. Indeed, it is quite difficult to keep a bunch of bananas at home even for several days, but it takes more than a month to get to the store and remains in a state close to ideal. The answer is simple: the fact is that bananas are harvested from palms that are still completely green and unripe. In this state, they can be stored much longer than the already yellow ones - up to several months. After collecting, they are carefully packed in boxes, wrapped in polyethylene and placed in containers. At a temperature of 13-15 degrees, bananas are transported to their destination.

When bananas end up in large warehouses in Russia, they are first given a presentation there - they are sent to ripen in special chambers. (Generally, green bananas are considered inedible, as the starch content in them is off scale). There is a technology according to which unripe bananas turn yellow in a week - for this they are first heated to room temperature (18-20 degrees), and then exposed to a gas mixture of nitrogen and ethylene for a day. Air humidity during gassing is 90%! For another 5-6 days, bananas are in a regular warehouse. After that, they are ready to go to the shops.

In supermarkets, we sometimes see green, unripe bananas on sale. Their appearance tells us that the gassing technology has been somehow violated. But it may not be worth getting upset about this. After all, a certain analogue of gassing can be performed at home. To do this, half-green bananas need to be folded into one bag with ripe apples or pears, pump out the air as much as possible and let the fruit lie down for a day or two. The fact is that ripe apples emit the same gases with which green bananas are processed. Also, for ripening green bananas, some advise putting a bunch of them in a dark paper bag.

Storage periods

First of all, you need to determine the intended purpose of the product and, starting from this, select the optimal storage option. It is also worth considering that the level of keeping quality depends on the variety.

Shelf life, subject to all conditions according to the ripening time of the fruits:

• early - no more than a month;
• mid-season - up to 4 months;
• late - up to 6 months.

Short-term

Well-ripened specimens and early varieties of melons are not subject to long-term storage.

Maximum term at different temperature indicators:

• + 24 ... + 27 ° С - 48 hours;
• + 17 ... + 20 ° С in a darkened room, provided that the fruits are not quite ripe - a week;
• + 10 ... + 16 ° С in the pantry or next to the balcony - late ripening specimens withstand a month.

Did you know? Melon pulp is digested in the digestive tract in half an hour, while it takes 2 hours for the body to process meat.

Fruits intended for short-term storage should be inspected for rot every day and must be turned over. To slow down the ripening process, it is better to keep the fruits away from sunlight.

Long-term

For long-term storage, specimens are suitable that have not reached physical maturity, that is, slightly greenish. Green and overripe fruits will quickly rot.

When choosing a fruit for long-term storage, it is worth evaluating its appearance:

• the net on a slightly unripe fruit is light and covers no more than 50% of its area;
• the peel is hard, it is especially important to assess the degree of elasticity of the place of attachment to the stalk and nose;
• the peel is free from damage, dents and bulges;
• the fruit itself exudes a strong pleasant aroma.

Farmers who grow melons on their own should plant late varieties of melons in late May - early June. In this case, the harvest will fall in September - October. At the end of the growing season, a month before harvesting, watering and fertilization containing potassium are stopped. For 7-10 days, the stalk is cracked at a distance of 5 cm from the junction with the fruit. This move allows you to maximize the preservation of nutrients in the fruit.

Harvesting for long-term storage is carried out in the morning, until the dew has melted. The fruits are separated from the bushes and spread on a well-sunlit plot prepared in advance. Store them in this form for 10-12 days. At night, the harvest is covered with leaves. Throughout this time, the fruits are turned over, trying to keep their side under the sun longer, with which they came into contact with the soil during the ripening process.

If it rains, the melons are brought into dry ventilated rooms and placed in one layer on straw. In the process of such preparation, the fruits lose some of the moisture, as a result of which the structure of the peel is compacted.

For a long time, melons are best placed in dark basements, in which:

• the air temperature is maintained within + 2 ... + 6 ° С;
• relative humidity ranges from 70–80%.

Important! On all fruits intended for long-term storage, the stalks must be left. If for some reason this could not be done, then the resulting recess must be filled with melted wax or paraffin.

Bad Neighbors for Melons:

• potatoes, beets - melons quickly absorb their smell;
• apples - emit ethylene, which accelerates ripening, which provokes putrefactive processes.

There are several methods that allow you to keep melons in cellars and basements for up to 6 months:

• hanging one fruit in a net at a distance from each other - the method is rational for a small number of melons (10-15 pcs.);
• placement in boxes with sawdust, sand or any other natural dry filler - also suitable for storing a small amount of fruits;
• for a large harvest, it will be advisable to organize racks and line them with a soft cloth or make mounds of dry filler, as in the previous version.

To extend shelf life, products should be inspected every 2 weeks for rot. Damaged fruits are immediately taken away and used for their own needs. Before storage, you can process the fruit with chalk or wood ash.

Long-term storage recipes

And you can also use blanks for long-term storage. I most often make three types: jam, mashed potatoes and jam. I will share my favorite recipes now.

Jam

I love simple recipes that don't need too many ingredients. And this option is just that.

Required products:

• melon - 2 kg;
• sugar - 1.4 kg;
• citric acid - 30 g (you can replace it with natural lemon juice).

Step by step recipe:

1. Wash the fruits under running water, remove the skin and remove the inedible part inside.
2. Cut the pulp into small squares.
3. Place everything in an enamel bowl and cover with sugar. Leave in this state for 30 minutes.
4. During this time, the melon will juice, stir and place on the stove. After boiling over low heat, boil for 5-10 minutes. Then turn off the heat and let the mixture cool for 4 hours.
5. Bring to a boil again and cook for another 5-10 minutes. Immediately afterwards, while hot, spread the jam into sterilized jars. Close the lid and remove to cool.

The calorie content of jam per 100 g is 192 Kcal.

Melon jam can be stored for one and a half years or more.

Melon puree

I also prepare melon puree. In winter, we drink tea with him or spread it on bread. I like the second option even better.

Grocery list:

• melon - 2 kg;
• granulated sugar - 700 g;
• lemon - 1 pc;
• filtered water - 100 ml.

Sequencing:

1. Wash the fruit. Peel the pulp and all the seeds inside, rinse again.
2. Cut the wedges into small squares. Place in a saucepan and cover with water. Put on fire and cook until softened.
3. Wipe the cooled pulp through a sieve or puree with a blender.
4. Add sugar and lemon zest to the puree. Stir. Cook for 10-15 minutes. Stir constantly.
5. Spread the finished puree in glass jars (disinfect them with boiling water). Roll up the lid and store.

The calorie content of a portion per 100 g is 178 Kcal. The shelf life of canned puree is from a year or more.

You can also make jam from a melon. How to do this, see the video below:

h3> Making jam

It takes more time to make jam. But I'll tell you right away: it's worth it. The workpiece flies away instantly in winter.

Ingredients:

• melon pulp - 1 kg;
• sugar - 700 g

Cooking method:

1. Peel and seed the fruit. Cut the pulp into small squares.
2. Place them in an enamel bowl. Cover with sugar. If the melon is not too sweet, then the amount of sugar can be increased to 1 kg. Here, be guided by your taste.
3. Use a hand blender to grind everything into a smooth paste.
4. Put on fire and simmer for 10 minutes after boiling. Then leave to cool for 6 hours, uncovered. Repeat this process 3 more times, also leaving the jam to cool for 6 hours.
5. After the last cooking, it will become thick. Place it in glass jars while hot, close the lid and store.

The calorie content of the dish per 100 g is 193 Kcal. Jam can be stored for up to two years.

For taste, you can add cinnamon or other spicy ingredients.

Factors Affecting Melon Shelf Life

What influences the shelf life of a melon? Below I will list all the points to consider:

• Plant variety. Yes, yes, it also affects. There are specimens with thin skin and very juicy (or too sugary) pulp. Such a long will not lie. But a melon with a thick skin and elastic center will last much longer.
• Temperature. This indicator affects the reproduction and development of pathogenic microorganisms that cause mold and rot.
• Humidity. If the value is too high, cracking and rotting is observed, and if it is low, the fruits begin to wrinkle, dry out, lose weight and wither. Normal storage humidity for melons is 80-85%. You can measure it using a special device - a hygrometer (sold in any hardware store).
• The room where the melon lies should be well ventilated.
• Light. With its excess, pathogenic bacteria begin to develop and, accordingly, the shelf life decreases. So it is better to choose places without access to light.
• Purity. The storage area must be clean and free of mold. So before putting vegetables in there, disinfect them.

Author's note
Natalia Papanova
Blog author

In order for melons to be stored for a long time, all factors must be taken into account, and not just some of them.

For information on how to choose a delicious and ripe melon, see the video below:

p> In order not to have to choose fruits in stores and in the market, learn how to grow a melon at home. It's not that hard, you can handle it.

Wild melon Cucumis melo subsp. agrestis

It has small, split leaves and fruits the size of a plum or an orange, with a thin, slightly sweet, bitter-sour pulp:

• weed-field (var. agrestis): the stem is rough, thick, strongly branching, the flowers are large. Fruits are gray-green, odorless, with a short stalk.
• wild (var.figari): leaves and flowers are small, stem is thin, ovary with short pubescence, fruits on long curved stalks, 3-4 cm long, without aroma.
• small-fruited, aromatic, dudaim (var. dudaim): fruits with a strong aroma, small, with bright white, yellow, purple-brown bark and dense, yellow or orange flesh.

How to properly store greens in an apartment

Green leaves dry quickly and turn yellow in the sun. The bundles laid out in several layers rebuke and wither. The best way to preserve greens indoors is to put them in water or wrap them in a damp cloth. In the refrigerator, the freshness of the leaves will keep the temperature in the vegetable compartment.

Parsley and dill

For storage in the cold, the dried bundles are placed in thin cellophane, wrapped in cling film, and placed in plastic boxes. The chopped seasoning is stored in the freezer in plastic.

Shallot

The variety is stored like regular onions in boxes or bags. Unpeeled shallots will last for 7 months. Without husks, it is stored in the refrigerator in plastic containers.

Spinach

The product is usable within 24 hours after collection, regardless of the storage location. Then toxins accumulate in it. Therefore, you cannot find fresh spinach in supermarkets.

Watercress

Cut leaves are negatively affected by heat. The salad variety is placed in plastic containers and placed in the vegetable compartment or on the shelf on the refrigerator door.

Celery

In cellophane, the leaves become soft, so they are wrapped in foil and placed in the cold. Keep fresh in water in room conditions. The roots of the grown celery are stored in boxes with sand, in plastic bags, in an aqueous solution of clay.

Deciduous herbs

Cilantro, tarragon, basil, mint will stand for 2 days in water. In the cold, greens will last 5 days, wrapped in a damp towel.

Arugula

Freshly picked grass will also stand, like a green bouquet, in water. A large number of leaves are packed in zip bags or in a vacuum and stored in the cold for no longer than a week.

Fennel

Stored at + 6 ... + 8 degrees, isolated from other products. A plastic container or wet towel will stop the scent from spreading.

Is it possible to keep the melon fresh until the New Year

To preserve the melon until the holidays, and then please guests and households, take the time to choose the right fruit. Consider which varieties are suitable for wintering and how long each is stored.

Which varieties are suitable for long-term storage

There are three types of varieties:

1. Early. The maximum shelf life is up to a month. Then the melon loses its taste and appearance. This is best eaten within 2-3 weeks.
2. Mid-season - stored for 3-4 months. It is also worth keeping an eye on the appearance, do not overexpose, otherwise you will get a spoiled product.
3. Late - stored for up to six months with proper storage.

Such periods are valid only when stored in cellars or basements!

For wintering, choose late melon varieties. These include:

1. Golden (pictured). The crop is harvested no earlier than 90 days from the first shoots. The fruits are round or oval in shape, the skin is bright yellow, the skin is smooth. It has a pronounced aroma, soft, juicy and pleasant to the taste. Shows high resistance to diseases, insects, sudden temperature changes.
2. Wintering. Ripen after 95 days from the first shoots. The shape is oval, the peel is yellow-green with a large mesh, the flesh is greenish, juicy and tender. Weight within 2-3 kg. Drought and disease resistant.
3. Torpedo. Ripening time - from 100 to 113 days. It has an oblong shape, rich taste and aroma, yellow peel. Thanks to the mesh on the surface of the fruit, resistance to hot weather conditions and diseases increases. Weight reaches from 4 to 7 kg.
4. A pineapple. It is grown only in hotbeds or greenhouses, as it does not have frost resistance. Ripens in 95 days. Oval, elongated shape. Orange peel, convex mesh. The mass reaches 2-3 kg. Incredibly juicy and aromatic.It tastes like pineapple, which is consistent with the name. The variety is resistant to disease.

How to choose fruits

Do not grab what first came to hand. Choose carefully: inspect, feel, check for defects.

Signs to watch out for:

• the number of cracks on the peel (the less, the better) - indicates that the berry is unripe;
• The "nose" of the melon is elastic;
• the skin has a greenish tint - the melon has a chance to survive until the New Year;
• no damage to the fetus (dents, cracks, dents);
• pronounced aroma.

If you are growing your own melons, remove them a week before they are fully ripe. Leave the stalk at least 3 cm long. It is better not to cut the fruit, but to pluck it.

Is an unripe fruit harmful

The maximum amount of nutrients is concentrated in the ripe product. Therefore, an unripe, like an overripe delicacy, will not bring any benefit. Plus, eating the green fruit can lead to digestive problems. Especially if a person has gastrointestinal diseases such as gastritis, stomach ulcer. In this category of people, unripe fruits can provoke an exacerbation of the disease.

Even healthy people may experience bloating or upset stools.

On Internet forums, melon lovers often mention dishes made from unripe melons. Melon jam, candied fruit or pickled melons are especially popular.

We advise you to treat such recipes with caution.

The nuances of storing melons

Above, we talked about the difference in storage time for varieties with different ripening periods, but that's not all. Below are recommendations that will help you preserve the fruits of the melon as long as possible, so that in the autumn or even winter cold, awaken memories of a warm summer.

Perhaps the first question worth answering is how long a cut melon is stored? After all, there are quite large specimens, and it can be difficult to eat a whole melon in one sitting. So the melon can simply be cut up and left in the refrigerator. Storing cut melon in the refrigerator can last for 24 hours, but not longer, and the storage conditions must be appropriate. Store the cut melon by wrapping the pieces in plastic wrap or placing them in a container with a lid.

• How long can melon be stored without cellophane and container? These foods are stored in the refrigerator for several hours, after which they must be thrown away.
• Store only whole, undamaged specimens, which are completely free of signs of decay. If there is even the slightest dark speck or crack, it is better not to risk it, but as soon as possible to find a use for such an instance.
• The best place to store these melons is in dark, cool rooms. As a rule, these are cellars and basements.

In no case should melons be stored in the refrigerator for several months, regardless of the variety.

• Alternatively, you can alternatively store the fruit on the balcony at home. To do this, they are placed in boxes, covered with sand in order to keep the optimal amount of moisture.
• If you store a lot of fruits, you must do everything in order to exclude the possibility of their contact with each other. Therefore, it is recommended not only to lay them out at some distance from each other, but also to separate them with sawdust or paper.
• It is best to keep the fruit hanging. To do this, they are placed in grids (most often) or other similar structures are used. Placed in the cellar.
• If you store fruits in the usual way (without hanging them), then it is recommended to exclude contact with a hard surface. This is done in order to prevent the possibility of the appearance of dents, which, in turn, provoke the processes of decay. It is advised to place your melons on a soft sawdust bedding covered with a cloth (or even just a cloth).

• Do not forget to keep an eye on the melons, do not leave them for a long time without inspection. Turn and inspect them regularly to dispose of spoiled food as needed.
• Try to avoid storing these melons next to other fruits and vegetables. The neighborhood with apples and potatoes is considered especially dangerous.
• Never leave fruits in a place exposed to direct sunlight, or near heaters or other heating appliances.
• There must be holes in the drawer where you store the fruit so that oxygen can flow there in the required quantities.
• Alternatively, you can try freezing the melon for a longer shelf life. This will significantly affect the consistency of the pulp, but the shelf life will increase.
• If you don't want to fool your head with freezing, you can dry the melon. In winter, it will serve as an excellent delicacy.

What varieties are suitable for long-term storage

Early ripening varieties are not stored at all. From the moment of collection from melons, they need to be eaten within 3-7 days. Mid-season varieties are capable of aging for 1 month, for example: "Torpedo", "Kolkhoz Woman". Melon "Temryuchanka", "Raymond" retain their appearance and properties for up to 45 days.

Did you eat a melon for New Years?

Not really

When calculating for the longest possible storage, only late hybrids are chosen:

"Rainbow"

one of the "Torpedo" varieties suitable for cultivation in the middle climatic zone;

"Wintering"

under favorable conditions, it does not deteriorate up to 90 days;

"Yakup Bay"

very interesting Dutch hybrid. The rind is dark green and the flesh is white. If harvested ahead of time, the melons will ripen in three months. Ideal for storage.

All late-ripening varieties are grown for a long time, but in sweetness, aroma, tenderness and shelf life they surpass the early varieties many times over.

How to store melon properly

Storage temperature

It is necessary to store the melon within the range from +1 to + 3 ° С, not higher, at a relative humidity not higher than 85%.

At home, a melon, like a watermelon, can be saved if there is a cool cellar or basement. For storage, you need to choose a slightly unripe melon without visible damage to the skin. The most correct thing would be if the melon is hung in a net or linen bag so that the mesh knots or fabric does not cut the skin of the fruit. Up to a dozen melons can be placed in the cellar, but so that they do not touch each other. For a short time, four to six days, the melon can be kept fresh even at home, laying them in one row on a soft surface in a dark place.

It is not recommended to store the melon in the refrigerator, but the not quite ripe fruit can be neatly laid on the bottom shelf, wrapped in paper or cloth. In this form, it can lie for up to six days.

If possible, the melon can be placed in special boxes and covered with sand, and then stored for a long time (just like carrots and beets are stored). Melons are laid vertically and covered by three quarters or half. Fruits should be periodically inspected, turning gently to take away fruits that have begun to deteriorate. It is undesirable to store melons with potatoes, they quickly stretch, and with apples. Those, when stored, release ethylene, which promotes the ripening of melons.

In addition, you can cook jam, jam from the melon, it can be dried. Dried, these are extremely tasty and healthy products.

How to store melons in an apartment

The shelf life of a melon at home depends on its degree of ripeness. An unripe fruit can lie for about a month if it is kept in a dark, cool place. If the melon is ripe, then it will not stay in the apartment for more than two days. You can put the melon in the refrigerator. There, ripe melon can be stored for 2 weeks, provided that it is absolutely whole and healthy, does not have any damage or cracks. Before that, it must be washed and dried well, and then wrapped in a cotton cloth and put into the lower compartment of the refrigerator.You can also wrap it in cling film, making sure to make holes for ventilation.

Only whole melons can be stored this way. The cut fruit should not be stored for a long time, even in the refrigerator. The fact is that at low temperatures (about 0 degrees) toxic ethylene is formed in melons, which can cause poisoning. Therefore, it is better to eat the melon as soon as you cut it, and do not put the leftovers in the refrigerator.

Recycled storage

The melon is frozen, canned, dried and dried. In this form, she pleases until the next harvest.

Freezing

Do you want to use the freezing method? Follow the tips:

1. Wash and dry the fruit well.
2. Cut into slices or make balls from the pulp with a special spoon.
3. Spread out evenly on a tray and freeze for 12 hours.
4. Place the frozen balls or slices in bags and return to the freezer.
5. Get a delicious and healthy independent dessert at any time of the year. Or use it for other dishes.

Drying

You can dry in an electric dryer or in a conventional oven:

1. Wash and dry the fruit.
2. Cut into slices no more than 2 cm.
3. Place in one layer on a baking sheet.
4. Send to the oven preheated to + 220 ° С.
5. After 15 minutes, open the door slightly and reduce the temperature.
6. Dry the slices at + 85 ° C for 6 hours.
7. Turn them over every half hour to dry evenly.
8. After drying in the oven, leave the slices in a ventilated room for a few days to allow excess moisture to evaporate.
9. Store in glass containers, sealed tightly, or in cloth bags in a dark place, such as a pantry or kitchen cabinet.

Canning

An easy, simple and delicious way to preserve melons for the winter.

You will need:

• melon - 2.5 kg;
• sugar - 2 tbsp.;
• citric acid - 1 tsp;
• filtered water - 1 l.

How to cook:

1. Wash and dry the melon thoroughly.
2. Cut into large slices and clean the core. Remove seeds. Cut off the skin.
3. Cut into 3-4 cm pieces.
4. Place in jars.
5. Boil the syrup: pour water into a saucepan, add sugar and citric acid, boil for five minutes. Pour hot into jars.
6. Put the jars in a bowl of boiling water, boil for 10 minutes for sterilization, remove, roll up the lids and turn over.